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在热处理和人乳同质化后调查牛奶脂肪球体结构,大小和功能

Gulustan Ozturk^1,2, Bruna Paviani¹, Rewa Rai¹

¹Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA.

Foods (Basel, Switzerland)

|April 27, 2024

概括

瓦特巴氏杀菌 (Vat-PT) 最好在供体牛奶中保存生物活性牛奶脂肪球体 (MFG). 其他热处理和同质化改变了MFG的特性,影响了生物活性和可消化性.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
人类牛奶研究研究

背景情况:

人类牛奶脂肪球体 (MFGs) 对婴儿发育,免疫力至关重要,并具有抗菌性质.
供体母乳需要进行热处理以确保安全,这可能会影响MFG的有益成分.

研究的目的:

为了比较不同热处理 (Vat-PT,RTR,UHT) 和同质化对MFG物理化学性质,生物活性和生物可用性的影响.
确定最佳的加工方法,以保持捐赠奶中的MFG完整性.

主要方法:

人类牛奶样本经过Vat消毒 (Vat-PT),反 (RTR) 和超高温 (UHT) 处理,有或没有均质化.
分析了MFG的状分散 (zeta潜力),桑丁氧化酶活性,酸含量,体外脂解和颜色变化 (L*和b*值).

主要成果:

同质化和热处理 (UHT,RTR) 增加了MFG的体分散.
RTR 失活了山丁氧化酶;UHT 降低了 93%;Vat-PT 保持了 28% 的活性.
酸没有受到影响. 同质化增强了体外脂解,表明改善了消化能力.
与RTR和UHT相比,Vat-PT对MFG属性的影响很小.

结论:

在保持原生MFG特征和生物活性方面,Vat-PT在供体牛奶中优越.
加工条件显著影响MFG属性,影响其功能效益.
同质化可能会改善MFG的消化能力,但会改变其物理特性.

关键词:

更多关于 MFGM 的文章生物活性生物活性均质化的同质化这是一个反转的回转.酸是酸的一种.超高温超高温超高温超高温这是一种巴氏消毒的方法.亚丁氧化酶是一种亚丁氧化酶.

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